Food Photo of the Day ~ Mixed Vegetable Salad

It has been an interesting week and with the World Cup winding down this mixed salad pretty much sums it up. Chopped fresh veggies, like tomatoes, cucumbers, green and red peppers, and green onion, tossed in a herbed vinaigrette with a healthy crumbling of blue or feta cheese. Sprinkled with fresh parsley. The idea is to use whatever vegetables you have on hand. Colourful, fresh and tasty! 

Hope everyone has been enjoying their glimpses of the World Cup. - JD  

BLT salad

This was my most sought after salad this week. The BLT salad. With a lovely homemade raspberry dressing, and tangy blue cheese. This salad was virtually inhaled at the dinner table. Sliced cherry tomatoes, wedges of green apple, rings of red onion, chunks of buttery avocado and shards of crisp bacon topped the baby romaine leaves. To make my raspberry dressing you will need...

1/4 cup raspberry wine vinegar

about a 1/2 cup of olive oil

1-2 spoonfuls of grainy mustard

about a tablespoon of honey or agave nectar 

some freshly ground pepper and some summer savoury 

I know some of my measurements are not exact. Salad dressing is fluid and therefore  seems relaxed when making a vinaigrette. One thing I am certain on is the amount of raspberry vinegar and olive oil. The other ingredients were just what I felt looked right. Adjusting the amounts to your liking and taste are easy with this recipe. 

Put all the ingredients as listed into a jar. Mix or stir all the ingredients together. You can do this by using a spoon and stiring carefully or by putting on the jar's lid, making sure the lid is on tightly, and shake vigorously. Trust me doing it this way lets you work some tension out. Once the ingredients have had a good stir or shake. The salad dressing is ready. Any unused portion can be stored in the refrigerator for a few days. 

Have a good weekend everyone! - JW  

  

Grilled Tomato and Blue Cheese Sandwich

Ever feel like the old tried and true sandwiches need a bit of a pick me up? This is what I had for lunch today. It is quickly becoming my favourite sandwich. Make a grilled cheese sandwich as you normal do however replace the cheddar cheese with crumbled blue cheese. 

Placed the crumbled blue cheese on one side of the bread, buttered side down. Then place the tomatoes, 2-3 slices, on top of the blue cheese then place a bit more blue cheese on top of the tomatoes. Then place another slice of bread on top, buttered side up. Flipping the sandwich to make sure both sides get golden brown and cheese is melted. Adding a touch of mustard would give this sandwich some more punch. - JW  

Herb and Blue Cheese Bites

I made these tasty herb and blue cheese bites the other night. They were quick and easy.

I bought a package of locally made organic whole wheat pita. Cut each one into four triangles. Set the oven to 375º. Lined a baking tray with parchment paper and placed the cut pita on the prepared baking tray. In a small bowl, I added some olive oil and some of my favourite herbs. Thyme, rosemary and garlic. Mixed the herbs and oil together. Then brushed the mixture on top of each pita piece. I then crumbled blue cheese on top. Placed the tray in the oven and baked for about 20 minutes... until the cheese had bubbled and melted. Since I was serving pasta with homemade spaghetti sauce these bites accompanied the meal nicely. They were very delicious and devoured by everyone! Have a good weekend! - JW